Make-Ahead Steel Cut Oatmeal

If you've ever been in a rut with your morning bowl of porridge and rolled oats, then you have to try this! Oh my gosh, how have I not done this before?

Make-Ahead Steel Cut Oatmeal |
Make-Ahead Steel Cut Oatmeal |

Steel cut oats are one of my favourite ways to enjoy oatmeal but I don't make them very often because they take so long to make. In fact they're usually a weekend thing if I get to make them at all. The problem is I'm usually too hungry to wait 30 minutes for breakfast.

Make-Ahead Steel Cut Oatmeal |

That's where this make-ahead steel cut oatmeal comes in. It's been adding some welcomed variety to my steady breakfast routine of oats for the last 2-3 weeks. When Sunday rolls around I like to make a big batch of steel cut oats and divide it into individual servings so I we can enjoy it all week long for quick and easy breakfasts. In the morning I just add a splash of almond milk and reheat it in the microwave. Steel cut oats reheat very well. This saves so much time in the morning! It's also the perfect portable breakfast.

Make-Ahead Steel Cut Oatmeal |

And I just can't get enough.

Make-Ahead Steel Cut Oatmeal |

Make-Ahead Steel Cut Oatmeal

Make-Ahead Steel Cut Oatmeal |

by Jennifer Trennum

Prep Time: 3-5 minutes

Cook Time: 20-25 minutes

Keywords: how-to breakfast gluten-free vegan soy-free almond milk cinnamon steel cut oats maple syrup


Ingredients (Serves 4 (serving size approx.)

  • 2 cups water
  • 2 cups unsweetened almond milk
  • 1 cup steel-cut oats (uncooked)
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract

Optional Toppings:

1 tbsp ground flaxseed, 


sliced banana, 

nut butter, 

dried cranberries, 

toasted pepitas, 

slivered almonds, 

ground cinnamon for dusting (the options are endless!)


In a medium-sized pot, bring the water and almond milk to a boil. Add in the steel-cut oats, cinnamon, maple syrup, and a pinch of sea salt; stir and reduce heat to low.

Simmer on low uncovered, for 20-25 minutes, stirring every 5 mins or so, and scraping the bottom of the pan as you go. Cook until the oats are very tender and the oatmeal is as creamy as you like it — longer cooking will make thicker oatmeal.

Once the oats are creamy and tender, remove from heat and stir in vanilla.

Serve immediately or allow to cool before storing in air tight containers in the fridge. In the morning, add a splash of almond milk and reheat in the microwave. 

This will keep for about 5 days in the fridge.

Make-Ahead Steel Cut Oatmeal |

Enjoy the rest of the week and have a great weekend. I hope it's an extra delicious one!